Gluten Free Ginger And Carrot Slice

This gluten free slice recipe is one of our old family favourites. My mum used to make ginger slice for us often, and it was great in lunchboxes. I've taken her old recipe and tweaked it so it's gluten free, dairy free and has an egg free option. I've also reduced the sugar from the original version and added carrot. Alex isn't into eating veggies so I need to sneak them in where ever I can!

You can serve this gluten free slice plain as a bar in lunchboxes or add some icing if desired, like I did in the picture. I mixed the icing sugar with coconut to reduce the amount of sugar. My mum used to decorate hers with desiccated coconut but my kids think they don't like coconut so I left it off ;-)

You can easily make a double batch of this once you've tested it on your kids to see if they like it and pop it in the freezer for lunchboxes. I've let you know what slice tray sizes I use for a single and double batch below.

If using a chia egg, place 1 tbsps white chia seeds and 3 tbsps of water into a small jug to sit for 5 minutes

Toss all of the ingredients into a Thermomix or food processor and blitz until well combined (if using a Thermomix, melt the coconut oil if you need to before you add the other ingredients)

Place into a lined pan and spread it out evenly

Bake for 20 minutes, or until lightly browned

Cool and ice if desired

To Ice: Iblitzed½ a cup of pure icing sugar with½ a cup of desiccated coconut for about 1 minute in the Thermomix. Then I added enough water for it to be spreadable. You could do with all icing sugar but I did half coconut to reduce the sugar content.

I bake double batches in a large tray that measures 30cm x 20cm.

Tip: If you use a different gluten free flour and it already has xanthan gum you won't need any xanthan gum in the recipe. You could also omit the baking powder if you use gluten free self raising flour.